For many celebrating St. Patrick’s Day, corned beef is a must-have dish, right alongside green beer and leprechaun lore. However, while often linked to Irish tradition, corned beef’s story is more complex and surprisingly, more globally influenced. So, Why Is It Called Corned Beef when it doesn’t contain corn? The answer lies in a centuries-old method of preservation and a fascinating journey across cultures and continents.
Ancient Ireland: Beef as a Symbol of Wealth
Interestingly, beef, in any form, wasn’t a staple in ancient Ireland. In fact, cows held a special place in Gaelic society, viewed as symbols of wealth and status. These animals were so revered that they were primarily used for dairy production rather than meat. While the Irish certainly enjoyed milk, cheese, and butter, beef was largely reserved for royalty and the elite. Pork, on the other hand, was the most commonly consumed meat in Ireland during this era. This perspective shifted dramatically with the arrival of English influence in the 16th century.
:max_bytes(150000):strip_icc():format(webp)/GettyImages-530999289-4c3c793401274544b1120c4b9a3a8361.jpg)
English Colonization and the Rise of Irish Beef
The 16th century marked a turning point as England began to assert control over Ireland. With the English came a Roman-influenced appetite for beef, leading to the importation of vast numbers of cattle from the Irish countryside to meet the demands of English cities. However, in the 1660s, the English Parliament enacted a series of Cattle Acts. These laws were designed to protect English cattle farmers by prohibiting the export of Irish cattle to England. Ironically, these acts had the opposite effect within Ireland. By restricting exports, the Cattle Acts caused beef prices to plummet in Ireland, making it more affordable and accessible to the general population. Beef began its transformation from a symbol of wealth to a more common food source in Ireland.
The “Corn” in Corned Beef: A Salty Tale
The practice of preserving beef using salt is ancient, but the term “corned beef” emerged around the same time as the Cattle Acts. To understand why is it called corned beef, we need to delve into the etymology of the word “corn.” The term “corn” actually originates from the Germanic word “kurnam,” meaning “small seed” or “small grain.” In 17th-century England, large grains of rock salt, used to cure and preserve meat, were referred to as “corns” of salt. Therefore, “corned beef” got its name not from corn on the cob, but from these “corns” of salt used in the curing process.
:max_bytes(150000):strip_icc():format(webp)/GettyImages-1200491225-5e1a035f669f4079b96d1ca81328ca33.jpg)
Ireland: The Corned Beef Production Hub
While the name “corned beef” took hold in England, Ireland became the epicenter of its production. This was primarily due to two key factors: the abundance of cattle and significantly lower salt taxes. In fact, salt taxes in Ireland were only about one-tenth of those in England. This lower tax burden allowed Irish companies to import higher quality white salt, often from Portugal or Spain, which was crucial for producing superior corned beef. The quality of the salt is almost as important as the cut of beef itself in making good corned beef, and the Irish gained a reputation for excellence.
The city of Cork, in southern Ireland, became the heart of the corned beef trade during the 17th and 18th centuries. Cork shipped out half of Ireland’s total corned beef production, making it a major commodity in transatlantic trade. Irish corned beef provided provisions for both sides of the Anglo-French War, supplied the West Indies, and became a staple in burgeoning New World cities like New York and Philadelphia. However, as demand surged, the price of Irish corned beef rose so dramatically that the very people producing it could no longer afford to eat it themselves. They turned to more affordable options like pork and the increasingly available potato.
Corned Beef in America: An Immigrant Story
The Great Irish Potato Famine of the 1840s triggered mass emigration from Ireland to America. Many Irish immigrants settled in urban centers in the United States, where they found better economic opportunities. In their new homeland, these immigrants could afford corned beef more easily than they could back in Ireland. Interestingly, it was through their interactions with their Jewish neighbors that corned beef truly took root in American-Irish cuisine.
:max_bytes(150000):strip_icc():format(webp)/GettyImages-507914799-38f1e42938824967b747f0a864aa2a9c.jpg)
At the turn of the 20th century, New York City’s largest immigrant groups were Irish and Eastern European Jewish populations. Living in close proximity in crowded urban neighborhoods, these communities fostered cultural exchange. The influx of kosher butchers, catering to the dietary laws of the Jewish community, played a significant role. Irish immigrants often purchased their meat from these kosher butchers. Brisket, a cut of beef favored in kosher butcher shops, was likely used by these butchers to prepare the corned beef that became popular among their Irish neighbors. This adaptation and availability in America solidified corned beef’s place in Irish-American cuisine.
Corned Beef Today: A St. Patrick’s Day Staple (in America)
So, why is it called corned beef? It’s a name rooted in the large salt “corns” used for preservation, not the vegetable corn. While corned beef has Irish origins in terms of production and trade, and became deeply entwined with Irish-American immigrant culture, it’s important to note that in Ireland itself, “Irish bacon” (similar to Canadian bacon) is far more traditional and common. Corned beef, as we know it today, is more of an Irish-American tradition, particularly associated with St. Patrick’s Day celebrations in the United States. It represents a fascinating blend of history, cultural exchange, and culinary adaptation, all wrapped up in a salty, flavorful dish.
